Ground Beef Parmesan Zucchini Boats

Tender zucchini boats filled with seasoned ground beef and marinara, topped with mozzarella and Parmesan, then baked for an easy family dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 4 medium zucchini
• 1 pound lean ground beef
• 1 cup marinara sauce
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 teaspoon italian seasoning
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 0.25 cup grated parmesan cheese

Cooking instructions

1. Heat the oven to 400°F. Halve the zucchini lengthwise and scoop out the centers, leaving about 1/4 inch of flesh around the edges. Arrange the zucchini cut-side up in a 9-by-13-inch baking dish. (about 10 min) — 400°F
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, garlic, Italian seasoning, salt, and pepper. Cook, breaking up the beef, until browned and the thickest pieces reach 160°F, about 7 to 9 minutes. Drain excess fat if needed. (about 9 min) — Medium-high heat
3. Stir the marinara sauce into the cooked beef and simmer until hot, about 2 minutes. (about 2 min) — Medium heat
4. Spoon the beef mixture evenly into the zucchini boats. Cover the baking dish with foil and bake until the zucchini begins to soften, about 20 minutes. (about 20 min) — 400°F
5. Remove the foil and sprinkle the mozzarella and Parmesan over the boats. Bake uncovered until the zucchini is tender and the cheese is melted and lightly browned, about 8 to 10 minutes. (about 10 min) — 400°F
6. Rest the zucchini boats for 5 minutes before serving. (about 5 min)